Carrot Cake

Preheat oven to 385F
Prepare a cake pan (see slideshow)
Use the lemon and orange you are using for the zest, for the juice.

8 oz. unsalted butter
8 oz. sugar
8 oz. light brown sugar
7 oz. eggs (3-4 each)
1 # carrots, grated
4 oz. crushed pineapple
1 oz. lemon juice
1 oz. orange juice
1 lemon, zested
1 orange, zested
15 oz. all purpose flour
1/3 oz. baking powder
1/4 oz. baking soda
1/4 oz. salt
1/4 oz. ground cinnamon
1 t. ground ginger
1/8 t. ground cloves
5 oz. walnuts, toasted and chopped
5 oz. raisins

Bake approximately 1 hour, every oven is different. Check after 45 minutes, by tapping gently in the middle, if it feels spongy, then you can do the toothpick test. Do NOT test the cake too early, or you can deflate it. To ensure the cake is cooked through you can also do the toothpick test : stick a toothpick in the center of the cake, if it comes out clean it is done. Another sign of a cake being done, is when it shrinks away from the side of the pan.

For cream cheese frosting:
8 oz. unsalted butter
1 1/2# cream cheese
1# powdered (confectioner’s) sugar
1 1/2 T. vanilla extract

The KEY here is ALL the ingredients need to be room temperature. If you try to combine cold butter with cold cream cheese, it will be lumpy.

If the butter is cold and harder than the cream cheese, cream the butter with the paddle attachment, scraping the bowl often, until completely softened. Add the cream cheese and vanilla and blend thoroughly, again scraping the bowl as you go. Add the sifted sugar and combine. Blend on second speed, scraping the bowl occasionally, until fluffy 3-4 minutes.

Use as needed.

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